JP2930382B2 - Production method of fermented milk - Google Patents
Production method of fermented milkInfo
- Publication number
- JP2930382B2 JP2930382B2 JP2187426A JP18742690A JP2930382B2 JP 2930382 B2 JP2930382 B2 JP 2930382B2 JP 2187426 A JP2187426 A JP 2187426A JP 18742690 A JP18742690 A JP 18742690A JP 2930382 B2 JP2930382 B2 JP 2930382B2
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- Japan
- Prior art keywords
- fermented milk
- milk
- fermented
- pressure
- acidity
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明は、乳を原料として乳酸菌及び／又は酵母によ
って発酵した発酵乳を加圧処理する発酵乳の製造方法に
関する。The present invention relates to a method for producing fermented milk in which fermented milk fermented with lactic acid bacteria and / or yeast using milk as a raw material is subjected to pressure treatment.
本発明の方法によると、発酵乳の保存中や流通過程に
おける経時的酸度上昇を抑制することができる。According to the method of the present invention, an increase in acidity over time during storage or distribution of fermented milk can be suppressed.
発酵乳の代表的なものとしては、ヨーグルト、ケフィ
ア等に代表される発酵乳やドリンクヨーグルト等の発酵
乳飲料がよく知られている。As typical examples of fermented milk, fermented milk such as yogurt and kefir, and fermented milk drinks such as drink yogurt are well known.
これらの製品は、牛乳等の乳を原料として乳酸菌や酵
母、または乳酸菌と酵母の組合せにより発酵させたもの
を直接発酵乳としたり、あるいは果汁や果肉、糖類、酸
味料、安定剤等を配合したりして製造している。These products are made from milk such as milk and fermented with lactic acid bacteria or yeast, or a combination of lactic acid bacteria and yeast. Or is manufactured.
このようにして製造した発酵乳は、乳酸菌や酵母の生
菌を含むために、その保存中や流通過程でさらにこれら
の生菌が生育し製品に含まれる乳糖をはじめとする糖類
を分解し乳酸や酢酸等の酸を生成する。従って製品の酸
度は経時的に上昇して酸味が増し、一定した風味及び品
質を保てないという問題がある。The fermented milk produced in this way contains live lactic acid bacteria and yeast, so during storage and distribution, these live bacteria further grow and break down lactose and other saccharides contained in the product to produce lactic acid. And acids such as acetic acid. Accordingly, there is a problem that the acidity of the product increases with time, sourness increases, and constant flavor and quality cannot be maintained.
従来この経時的酸度上昇を防止するために、 生菌の栄養成分である乳中の乳糖を、発酵に必要な量
を残してラクターゼ等の酵素によって一部分解し、これ
を原料乳として用い、発酵終了後の生菌の活性を弱める
方法。Conventionally, in order to prevent this acidity from increasing with time, lactose in milk, which is a nutrient component of live bacteria, is partially decomposed by enzymes such as lactase, leaving the amount necessary for fermentation, and this is used as raw material milk. A method to reduce the activity of viable bacteria after completion.
発酵後に加熱して乳酸菌や酵母を殺菌する方法等が知
られている。A method of heating after fermentation to sterilize lactic acid bacteria and yeast is known.
しかし上記の方法は、原料乳の残存乳糖量のコント
ロールが困難で残存乳糖の量が少ないと発酵処理時間が
長くなって生産性が劣り、一方残存乳糖の量が多すぎる
と発酵終了後でも生菌の活性が劣化せずに経時的に酸度
を上昇させるという問題がある。However, in the above-mentioned method, it is difficult to control the amount of residual lactose in the raw milk, and if the amount of residual lactose is small, the fermentation treatment time is prolonged, resulting in poor productivity. There is a problem that the acidity increases with time without the activity of the bacterium deteriorating.
またの方法によると加熱によってカゼイン粒子の収
縮、ホエー分離、組織の粒状化等の問題がある。According to the other method, there are problems such as shrinkage of casein particles, whey separation, and granulation of tissue by heating.
従って本発明は、発酵乳の組織や物性を変化させず
に、保存中あるいは流通過程中の乳酸菌および／または
酵母の活性を低下させて酸度上昇を抑制し、長期間品質
を安定させる発酵乳の製造方法を提供することを課題と
するものである。Therefore, the present invention is to reduce the activity of lactic acid bacteria and / or yeast during storage or distribution process without changing the tissue and physical properties of the fermented milk, to suppress the increase in acidity, to stabilize the quality of fermented milk for a long time It is an object to provide a manufacturing method.
本発明は、以上のような目的を達成するため、次に示
すような製造方法を提供するものである。The present invention provides the following manufacturing method to achieve the above object.
すなわち、乳を原料として乳酸菌及び／又は酵母によ
って発酵させ、生菌数が107個/ml以上の発酵乳を調製す
るにあたり、発酵乳を2000kg/cm2以上3500kg/cm2以下で
加圧処理して、保存中や流通過程における経時的な酸度
上昇を抑制する発酵乳の製造方法である。That is, the milk is fermented by lactic acid bacteria and / or yeast as a raw material, when the number of viable bacteria to prepare 10 7 cells / ml or more fermented milk, fermented milk 2000 kg / cm 2 or more 3500 kg / cm 2 or less in pressure treatment And a method for producing fermented milk that suppresses an increase in acidity over time during storage and during a distribution process.
そして発酵乳の温度を好ましくは25℃以下の条件下で
加圧処理する。Then, the fermented milk is subjected to a pressure treatment preferably at a temperature of 25 ° C. or lower.
乳としては牛乳、山羊乳、羊乳あるいは水牛乳等が挙
げられ、これらの乳を目的とする最終製品に応じて固形
率を調整した後、Lactobacillus bulgaricus、Lactobac
illus acidophilus、Streptococcus thermophilus等の
乳酸菌やCandida Kefyr等の酵母の一種または二種以上
のスターターを添加して35℃前後で16〜20時間程度発酵
処理し、酸度を0.7〜1.5％程度の所望の値にして発酵乳
とする。本発明においてはStreptococcus thermophilus
が後述のように圧力耐性が優れているので乳酸菌として
この菌を少なくとも使用することが望ましい。Examples of milk include cow's milk, goat's milk, sheep's milk or buffalo milk.After adjusting the solid content according to the final product intended for these milks, Lactobacillus bulgaricus, Lactobac
A lactic acid bacterium such as illus acidophilus or Streptococcus thermophilus or one or more starters of yeast such as Candida Kefyr is added and fermented at about 35 ° C. for about 16 to 20 hours, and the acidity is a desired value of about 0.7 to 1.5%. And fermented milk. In the present invention, Streptococcus thermophilus
However, it is desirable to use at least this lactic acid bacterium as it is excellent in pressure resistance as described later.
本発明でいう発酵乳とは、乳を乳酸菌及び／又は酵母
で発酵したもの全て包含するもので、例えばヨーグル
ト、ケフィアあるいはドリンクヨーグルト等である。The fermented milk as referred to in the present invention includes all fermented milk obtained with lactic acid bacteria and / or yeast, such as yogurt, kefir, or drink yogurt.
そしてこれらの発酵処理した後の発酵乳に対して高圧
装置（例えば冷間等方圧加圧装置）により加圧処理す
る。Then, the fermented milk after the fermentation treatment is subjected to a pressure treatment by a high-pressure device (for example, a cold isostatic pressing device).
この加圧処理する際の発酵乳の品温を25℃以下で加圧
することが望ましいが、その理由は、発酵乳の品温を25
℃以上で行うとカードの不可逆変性が起こり製品の組織
分離、特にホエー分離によって製品価値を著しく低下さ
せるためである。It is desirable to pressurize the fermented milk at a temperature of 25 ° C. or less during the pressurization process, because the fermented milk temperature is 25 ° C.
If the temperature is higher than ℃, irreversible denaturation of the curd occurs and the product value is significantly reduced by tissue separation of the product, especially whey separation.
また発酵乳を加圧することによって加圧中に若干の温
度上昇があるので、冷却手段を講じて25℃以下に保持す
るとことが望ましい。In addition, since the temperature of the fermented milk is slightly increased during pressurization by pressurizing the fermented milk, it is desirable to maintain a temperature of 25 ° C. or lower by providing a cooling means.
そして加圧時間は付加圧力、発酵乳量、容器の大きさ
形状あるいは発酵に使用した菌種によって多少異なるが
２〜30分間程度とし、発酵乳を直接加圧するようにす
る。The pressurizing time varies somewhat depending on the additional pressure, the amount of fermented milk, the size and shape of the container, and the type of bacteria used for fermentation, but it is about 2 to 30 minutes, and the fermented milk is directly pressurized.
発酵乳を加圧する圧力は、2000kg/cm2以上が必要であ
る。2000kg/cm2以下になると、発酵乳中の乳酸菌や酵母
の活性が低下せずに経時的に酸度が上昇して酸味が増
し、発酵乳の風味を損なうことになるので好ましくな
い。The pressure for pressurizing the fermented milk needs to be 2000 kg / cm 2 or more. When the weight is less than 2000 kg / cm 2 , the acidity increases with time without increasing the activity of lactic acid bacteria and yeast in the fermented milk, sourness increases, and the flavor of the fermented milk is impaired.
そしてこの加圧圧力は、加圧処理後の発酵乳中の生菌
数に影響を与えることから目的に応じて適宜選択するこ
とが必要である。This pressurizing pressure affects the viable cell count in the fermented milk after the pressurizing treatment, and thus needs to be appropriately selected according to the purpose.
厚生省令の『乳及び乳製品の成分規格等に関する省
令』（以下乳等省令という）では、発酵乳に関して生菌
数が107個/ml以上でなければならないことが規定されて
いる。In the "Ministerial Ordinance concerning compositional standards, etc. of the milk and milk products" (hereinafter referred milk etc. Ordinance) of Health Ordinance, viable count is specified that must be 10 7 cells / ml or more with respect to fermented milk.
この乳等省令に適合する発酵乳の生菌数を維持し、生
菌の活性を低下させて酸度の上昇を抑制できる加圧圧力
は、2000kg/cm2以上で3500kg/cm2以下の範囲である。そ
して乳の発酵に使用される菌種の中でも圧力耐性の優れ
ているものあるいは劣るものがある。本発明者らの研究
によるStreptococcus thermophilusが比較的圧力耐性に
優れている乳酸菌であることが判った。Maintaining the viable count of the milk, such as an ordinance compatible fermented milk, applied pressure to the increase of acidity by reducing the activity of viable cells can be suppressed, at 2000 kg / cm 2 or more 3500 kg / cm 2 in the range of is there. And among the bacterial species used in the fermentation of milk, there are those having excellent or inferior pressure resistance. The present inventors have found that Streptococcus thermophilus is a lactic acid bacterium having relatively excellent pressure resistance.
従って、上記の菌数を維持する上から本発明では、乳
酸菌として少なくともこの菌株を使用するものである。Therefore, in order to maintain the above number of bacteria, in the present invention, at least this strain is used as a lactic acid bacterium.
以下の表に乳酸菌の菌種による耐圧性を、Bifido.lon
gum、Lacto.acidophilus、Strepto.thermophilusについ
て例示する。The following table shows the pressure resistance of lactic acid bacteria according to their species.
Examples of gum, Lacto.acidophilus and Strepto.thermophilus are given below.
尚、本発明の方法は、液状発酵乳はもちろんハードタ
イプでもソフトタイプの発酵乳であっても同様の効果を
得ることができる。 In addition, the method of the present invention can obtain the same effect not only with liquid fermented milk but also with hard or soft fermented milk.
また高圧処理する際の発酵乳収納容器は、発酵乳を高
圧処理すると体積が減少し、一方加圧を解除すると体積
が復元するのでこの増減に対応できる材質あるいは構造
であることが必要である。Further, the fermented milk storage container during the high-pressure treatment reduces the volume when the fermented milk is subjected to the high-pressure treatment, and restores the volume when the pressurization is released.
そして加圧処理する前に容器内からできるだけ空気を
排除することが重要である。It is important to remove as much air as possible from the inside of the container before the pressure treatment.
例えばハードタイプの発酵乳は、小容器に分注して発
酵した後この容器のまま高圧処理しなければならないた
め、容器内のヘッドスペースが無い状態にして行うこと
が必要で、容器の材質あるいは構造としては、高圧処理
時の体積減少を吸収できる構造が好ましく、そして処理
後は復元するものがよい。For example, fermented milk of the hard type must be dispensed into a small container, fermented, and then subjected to high-pressure treatment in this container.Therefore, it is necessary to perform the operation without the head space in the container. As the structure, a structure capable of absorbing a volume decrease during high-pressure processing is preferable, and a structure that can be restored after the processing is preferable.
ソフトタイプの発酵乳であれば、発酵処理した発酵乳
を混合し、軟包材で真空包装した後加圧処理して、その
後正規の容器に再充填する。In the case of a soft fermented milk, the fermented milk subjected to the fermentation treatment is mixed, vacuum-packed with a soft wrapping material, subjected to a pressure treatment, and then refilled in a regular container.
上記の容器への充填あるいは加圧処理時の取扱いは、
勿論他の細菌等に汚染されないようにすることが重要で
ある。Handling at the time of filling or pressurizing the above container,
Of course, it is important to prevent contamination by other bacteria and the like.
次に本発明の実験例を示す。 Next, experimental examples of the present invention will be described.
脱脂乳にBifido.longum、Lacto.acidophilus、Strept
o.thermophilusの三種混合乳酸菌スターターを添加し、
常法に従って発酵させ発酵乳（ヨーグルト）を得た。Bifido.longum, Lacto.acidophilus, Strept to skim milk
o.thermophilus tri-mixed lactic acid bacteria starter,
Fermentation was performed according to a conventional method to obtain fermented milk (yogurt).
この発酵乳に対し、加圧圧力０（コントロール）、10
00、2000、3000、4000、7000、10000kg/cm2で処理した
時の温度条件の変化による加圧処理後の発酵乳のホエ
ー分離状態、経時的酸度上昇状態、経時的な生菌数
および２週間保存後における乳酸菌の生菌数と酸度に
ついて実験を行った。その結果を第１図〜第４図に例示
する。Pressurized pressure 0 (control), 10
00, 2000, 3000, 4000, 7000, 10000 kg / cm 2 When the fermented milk was subjected to pressure treatment due to changes in temperature conditions, the whey separation state, the acidity increased over time, the viable cell count over time and 2 An experiment was performed on the viable cell count and acidity of lactic acid bacteria after weekly storage. The results are illustrated in FIG. 1 to FIG.
尚、上記第１図の温度条件は、18、25、27、30、35、
40および45℃について実験を行い、発酵乳のホエー分離
状態の測定は、加圧処理後のヨーグルト50mlをガラス遠
沈管に入れ、遠心分離機により3000r.p.mで10分間処理
後、上澄液量を測定したものである。The temperature conditions in FIG. 1 are 18, 25, 27, 30, 35,
Experiments were carried out at 40 and 45 ° C, and the measurement of the whey separation state of the fermented milk was performed by placing 50 ml of the yogurt after pressure treatment in a glass centrifuge tube, treating the mixture at 3000 rpm for 10 minutes with a centrifuge, and then measuring the supernatant volume. Is measured.
図に示すように温度25℃以下の範囲では、高圧を適用
しても上澄液量の増加は少なく、従ってホエーの分離は
少ない。As shown in the figure, in the temperature range of 25 ° C. or less, even when a high pressure is applied, the increase in the amount of the supernatant is small, and therefore, the separation of whey is small.
第２図の保存期間酸度上昇状態については、各圧力で
加圧処理後のヨーグルトを10℃に保存し５、７、９、12
および14日目にそれぞれ滴定酸度測定法に従って測定し
たものである。2000kg/cm2以上の圧力処理で圧力の影響
が生じ、保存期間中に酸度の上昇が抑制される。As for the acidity increasing state during the preservation period in FIG. 2, the yogurt after the pressurization treatment at each pressure was stored at 10 ° C., and the 7,5,9,12
And on the 14th day, respectively, according to the titration acidity measurement method. Pressure treatment of 2000 kg / cm 2 or more produces an effect of pressure, and suppresses an increase in acidity during the storage period.
また第３図の経時的生菌数は、加圧処理直後、５日
目、６日目、９日目、13日目および15日目に必要に応じ
て段階希釈した試料0.1mlを採取しBL寒天培地で37℃で7
2時間培養後計測したものである。The number of viable cells over time in FIG. 3 was determined by collecting 0.1 ml of a serially diluted sample as needed on days 5, 6, 9, 13, and 15 immediately after the pressure treatment. 7 at 37 ° C on BL agar
Measured after 2 hours of culture.
そして第４図の生菌数は第３図の生菌数測定と同様な
方法で計測し、また酸度は上記第２図と同様に測定し
た。The viable cell count in FIG. 4 was measured by the same method as the viable cell count measurement in FIG. 3, and the acidity was measured in the same manner as in FIG.
発酵乳は、生菌数107個/ml以上で、かつ酸度１％以下
が望ましいので、この範囲から図により圧力処理条件を
求めると2000kg/cm2〜3500kg/cm2が好適であることがわ
かる。また、生菌数にこだわらないとそれ以上の圧力を
かけたものでもよい。Fermented milk is a viable number 10 7 cells / ml or more, and since the acidity of 1% or less is desirable, it the determined pressure process conditions by picture from this range 2000kg / cm 2 ~3500kg / cm 2 is suitable Recognize. Further, it is also possible to apply a pressure higher than that without being concerned with the viable cell count.
以下に本発明の実施例を示し、本発明を具体的に説明
する。Hereinafter, examples of the present invention will be described, and the present invention will be specifically described.
実施例１ 固形率12.3％の生乳10kgを殺菌して150kg/cm2で均質
化し、Bifido.longum、Lacto.acidophilus、Strepto.th
ermophilusの三種混合乳酸菌バルクスターター300gを添
加して35℃で４時間発酵して酸度が0.9％の発酵乳を得
た。Example 1 10 kg of raw milk having a solid content of 12.3% was sterilized, homogenized at 150 kg / cm 2 , and Bifido.longum, Lacto.acidophilus, Strepto.th
Ermophilus tri-mixed lactic acid bacteria 300 g was added and fermented at 35 ° C. for 4 hours to obtain fermented milk having an acidity of 0.9%.
この発酵乳を軟質包装材の容器に充填し真空包装した
後品温を20℃に調整して高圧処理装置内に収納し、静水
圧により圧力3000kg/cm2で10分間保持して加圧処理し
た。The fermented milk by adjusting the product temperature was vacuum filled in a container of flexible packaging material packaged in 20 ° C. housed in a high-pressure processing apparatus, holding to pressure treatment at a pressure 3000 kg / cm 2 10 min by hydrostatic pressure did.
その後軟質包装材の容器から無菌的に取り出し正規の
容器に分けて再充填し６℃で保存した。14日間保存後の
生菌数は、2.5×108個/mlで、酸度は、0.92％とほとん
ど酸度上昇がないことが認められた。Thereafter, it was aseptically removed from the container of the soft packaging material, divided into regular containers, refilled, and stored at 6 ° C. The number of viable cells after storage for 14 days was 2.5 × 10 8 cells / ml, and the acidity was 0.92%, indicating that there was almost no increase in acidity.
実施例２ 実施例１と同様に生乳に乳酸菌を添加して調製した調
製乳を、80g入り小容器に分注して36℃で４時間発酵し
て酸度が0.95％の発酵乳を得た。Example 2 A milk preparation prepared by adding lactic acid bacteria to raw milk in the same manner as in Example 1 was dispensed into a small container containing 80 g and fermented at 36 ° C. for 4 hours to obtain a fermented milk having an acidity of 0.95%.
この容器入り発酵乳を品温18℃に調整して高圧処理装
置内に収納し、静水圧により圧力2500kg/cm2で15分間保
持して加圧処理した。The fermented milk in the container was adjusted to a product temperature of 18 ° C., housed in a high-pressure processing apparatus, and subjected to a hydrostatic pressure at a pressure of 2500 kg / cm 2 for 15 minutes to perform a pressure treatment.
その後高圧処理装置内から取り出し、８℃で14日間保
存後の生菌数は、4.2×108個/mlで、酸度は、0.98％と
ほとんど酸度上昇がないことが認められた。Thereafter, the cells were taken out of the high-pressure treatment apparatus and stored at 8 ° C. for 14 days. The viable cell count was 4.2 × 10 8 cells / ml, and the acidity was 0.98%.
本発明の方法によると、発酵処理後の発酵乳を短時間
加圧処理するだけで、原料乳の乳糖量の調整が必要ない
だけでなく、ホエーの分離や組織の粒状化問題を解決す
ることができる。そして、発酵に使用した乳酸菌や酵母
の活性を弱められ、その結果保存中や流通過程における
酸度上昇が抑制でき、また加圧圧力を目的に応じて適宜
選択することによって長時間安定した発酵乳の風味及び
品質を保持することができるという効果を奏するもので
ある。このことは、製造直後の発酵乳の生菌数の低下を
伴うことなく、その組織や風味を摂食時まで維持するこ
とができるので実用上の効果は、大なるものがある。According to the method of the present invention, by simply pressurizing fermented milk after fermentation for a short time, it is not only necessary to adjust the amount of lactose in the raw milk, but also to solve the problem of whey separation and tissue granulation. Can be. Then, the activity of the lactic acid bacteria and yeast used for fermentation is weakened, and as a result, the increase in acidity during storage or during the distribution process can be suppressed. The effect is that the flavor and quality can be maintained. This means that the tissue and the flavor of the fermented milk can be maintained until the time of eating without a decrease in the viable cell count of the fermented milk immediately after the production, so that there is a great practical effect.
第１図は、発酵乳を種々の圧力で加圧処理したときの、
処理温度とホエーの分離状態との関係を、第２図は、保
存日数と酸度との関係を、また第３図は、保存日数と生
菌数との関係をそれぞれ示す。また、第４図は、加圧処
理の圧力と生菌数及び酸度との関係を示す。FIG. 1 shows the results when the fermented milk was pressurized at various pressures.
FIG. 2 shows the relationship between the treatment temperature and the separation state of whey, FIG. 2 shows the relationship between the number of storage days and the acidity, and FIG. 3 shows the relationship between the number of storage days and the number of viable bacteria. FIG. 4 shows the relationship between the pressure of the pressure treatment, the number of viable bacteria, and the acidity.
───────────────────────────────────────────────────── フロントページの続き (56)参考文献 特開 昭63−263044（ＪＰ，Ａ) 特開 昭50−117965（ＪＰ，Ａ) 特開 昭63−94955（ＪＰ，Ａ) 特開 昭63−82667（ＪＰ，Ａ) 特公 昭49−11432（ＪＰ，Ｂ２) (58)調査した分野(Int.Cl.6，ＤＢ名) A23C 1/00 - 23/00 C12P 1/04 ──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-63-263044 (JP, A) JP-A-50-117965 (JP, A) JP-A-63-94955 (JP, A) JP-A-63-94955 82667 (JP, A) JP 49-11432 (JP, B2) (58) Fields investigated (Int. Cl. 6 , DB name) A23C 1/00-23/00 C12P 1/04
Claims (3)
って発酵させ、生菌数が107個/ml以上の発酵乳を調製す
るにあたり、発酵乳を2000kg/cm2以上3500kg/cm2以下で
加圧処理して、保存中や流通過程における経時的な酸度
上昇を抑制することを特徴とする発酵乳の製造方法。1. A milk fermented by lactic acid bacteria and / or yeast as a raw material, when the number of viable bacteria to prepare 10 7 cells / ml or more fermented milk, fermented milk 2000 kg / cm 2 or more 3500 kg / cm 2 or less A method for producing fermented milk, which comprises applying a pressure treatment to suppress an increase in acidity over time during storage or during a distribution process.
トレプトコッカス・サーモフィルス（Streptococcus th
ermophilus）である請求項１記載の発酵乳の製造方法。2. The method according to claim 1, wherein the lactic acid bacterium used for fermenting the milk is at least Streptococcus thermophilus.
2. The method for producing fermented milk according to claim 1, wherein the fermented milk is an E. coli.
載の発酵乳の製造方法。3. The method for producing fermented milk according to claim 1, wherein the fermented milk is subjected to a pressure treatment at 25 ° C. or lower.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2187426A JP2930382B2 (en) | 1990-07-16 | 1990-07-16 | Production method of fermented milk |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2187426A JP2930382B2 (en) | 1990-07-16 | 1990-07-16 | Production method of fermented milk |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0475555A JPH0475555A (en) | 1992-03-10 |
| JP2930382B2 true JP2930382B2 (en) | 1999-08-03 |
Family
ID=16205849
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2187426A Expired - Lifetime JP2930382B2 (en) | 1990-07-16 | 1990-07-16 | Production method of fermented milk |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2930382B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2628393A4 (en) * | 2010-10-12 | 2015-10-21 | Meiji Co Ltd | Method for manufacturing liquid fermented milk |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0620154B2 (en) * | 1988-03-05 | 1994-03-16 | 鐘淵化学工業株式会社 | Manufacturing method of semiconductor device |
| JP2006211971A (en) * | 2005-02-04 | 2006-08-17 | National Institute Of Advanced Industrial & Technology | Method for inactivating yeast in fermented liquid where yeast and lactobacillus mixedly exist using high pressure |
| JP4917763B2 (en) * | 2005-06-14 | 2012-04-18 | 株式会社瑞光 | Mask, ear-hanging sheet and mask manufacturing method |
| WO2014192905A1 (en) | 2013-05-31 | 2014-12-04 | 株式会社明治 | Fermented milk that does not undergo increase in acid level, and method for producing same |
| CN107541505B (en) * | 2016-06-23 | 2020-09-08 | 扬州市扬大康源乳业有限公司 | Method for breeding weak post-acidification low-temperature lactobacillus mutant strain |
| JP7471046B2 (en) * | 2017-03-31 | 2024-04-19 | 株式会社明治 | Method for producing fermented milk by low-temperature fermentation and fermented milk produced by said method |
| JP2019058132A (en) * | 2017-09-27 | 2019-04-18 | 株式会社明治 | Fermented milk and manufacturing method of fermented milk |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4911432B1 (en) * | 1970-12-31 | 1974-03-16 | ||
| JPS5417811B2 (en) * | 1974-03-04 | 1979-07-03 | ||
| JPS6382667A (en) * | 1986-09-27 | 1988-04-13 | 株式会社神戸製鋼所 | Pressure and reduced pressure sterilizing method |
| JPS6394955A (en) * | 1986-10-09 | 1988-04-26 | Taiyo Fishery Co Ltd | Inactivation of enzyme in food |
| JP2514362B2 (en) * | 1987-04-22 | 1996-07-10 | 雪印乳業株式会社 | Process for producing carbonated fermented milk containing low alcohol |
-
1990
- 1990-07-16 JP JP2187426A patent/JP2930382B2/en not_active Expired - Lifetime
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2628393A4 (en) * | 2010-10-12 | 2015-10-21 | Meiji Co Ltd | Method for manufacturing liquid fermented milk |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0475555A (en) | 1992-03-10 |
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